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What Happens When Heritage and Grit Shape Architecture: The NH8 Story
In the bustling food landscape of Bangalore, where global cuisines compete for attention, there is a corner of Indira Nagar that feels less like a commercial establishment and more like a home in the heart of Rajasthan.
• Chaitra Divate • Category: Udyoginis Stories/ Stories
• 7 min read • Jan 30, 2026
This is NH8.
Behind its vibrant murals and traditional hospitality is the duo Shivi and Amit, a former academician whose journey from the lecture halls of Jaipur to the kitchens of Bangalore is a masterclass in organic entrepreneurship and cultural rootedness.
The Academic Roots of an Entrepreneur
Shivi’s story begins in Jaipur, where she was raised with a deep connection to her cultural heritage. Originally a science student, she found her true calling in the humanities, eventually becoming a university topper in History. Shivi completed her postgraduate degree in Geography and pursued an MBA from Banasthali University.
Her professional perspective was further sharpened at Banasthali University, one of North India’s premier women’s institutions. For Shivi, Banasthali was more than a school; it was a place that focused on developing character and connecting students to the roots of Indian culture. She has delivered guest lectures for Executive MBA programs, and after working as an academician for three years, marriage brought her to Bangalore in 2009.
The Beginning in an Empty Building
The beginning of NH8 in December 2010 was not the result of a lifelong dream of business ownership, but rather a response to a void in the market. As a newly married couple exploring Bangalore, Shivi and her husband realised they could not find the authentic flavours of their home city.
The “aha” moment came when they discovered a corner building in the Thipsandra market area of Indira Nagar. Sitting in the space for two hours, they envisioned a kitchen and a dining area. They were so absorbed in their plans that they were accidentally locked in by the security guard. Shouting for neighbours to help them out, they realised that despite the lack of a formal business plan, they had already committed to the space.
The Interview
Chaitra: “Your background is in academia and history. How did you navigate the jump into the restaurant industry?”
Shivi: “It was a transition born out of necessity and observation. When we moved here fifteen years ago, there were very few places offering the standard of taste we were used to in Jaipur. Through the National Entrepreneurship Network, I had already been oriented toward the idea of starting something of my own.”
“We realised that our understanding of Rajasthani culture was our greatest asset. We didn’t just want to sell food; we wanted to provide an experience.”
Chaitra: “NH8 is famous for its “Manuhar” style of service. Could you explain the philosophy behind your hospitality?”
Shivi: “Manuhar is a traditional Rajasthani concept of persistent hospitality. It is the art of requesting a guest, with a genuine heart, to have just one more serving or one more sweet. We wanted to bring the spirit of Padharo Mare Desh (Welcome to my land) to Bangalore.”
“At NH8, we don’t treat people like customers; we treat them like guests at a family wedding. Whether it is our unlimited thali or the way our staff interacts with people, the goal is to make them feel overwhelmed by care.”
“Can you share some of the “hacks” you used to build the restaurant?”
Shivi: “We faced challenges on every front: financial, emotional, and logistical. Because we were using our own savings and family loans, we had to innovate to save costs.”
“Innovation through cost-cutting became the key to scaling.”
“For our interior decor, a professional designer quoted us 2.5 lakh rupees for Rajasthani murals. One day, while an auto driver was delivering raw materials for NH8, I noticed the beautiful, intricate floral paintings on his vehicle. Captivated by the artwork, I asked if he could paint our walls instead. With our guidance on scale and measurements, he did the entire project for just 25,000 rupees.”
“Similarly, we had a shed with a very unattractive metal roof. To hide it without spending a fortune on false ceilings, we used traditional ropes to create a charpai (cot) style pattern across the ceiling. It looked authentic and cost very little.”
“Even our marketing was grassroots; I came up with the idea of carrying pamphlets with me and distributing them at the right moments — at supermarkets and other places I visited. People would later come into the restaurant and say, “Hello Shivi,” because they recognised me from the street.”
Chaitra : “The food industry is known for high staff turnover. How have you managed to build a consistent team?”
Shivi: “We have our core team, including logistics members, chefs, a sweet master, managers and others who have been with us for over a decade. I believe in building systems rather than just relying on individuals.”
“An organisation should be able to operate even if the founder is absent. While attrition is a reality, having a core team that believes in the vision is vital.”
Chaitra: “What is your perspective on the support systems available for women entrepreneurs today, such as government schemes or mentorship programs?”
Shivi: “I am aware of schemes like Mudra and various NITI Aayog initiatives. However, I haven’t availed myself of them, and the amounts provided can be insufficient for a high-capital business like a restaurant.”
“What truly helped me was mentorship. I was part of the 8th cohort of the Goldman Sachs 10,000 Women Entrepreneurship Program. That experience was transformative. It taught me the importance of looking at the numbers and scaling with a plan. For any woman starting, I recommend seeking out these kinds of global accelerators.”
Chaitra: “What advice would you give to those looking to start their own journey?”
Shivi: “Do not follow the dramatic or “filmy” version of entrepreneurship. Don’t leave your job and jump in without a safety net. You need to ensure you have the cash flow to survive the first year.”
“Business is a story of consistency. I often listen to podcasts of other entrepreneurs, and I am most inspired by their failures. Learning why they failed helps you avoid making the same mistakes. Success is about staying the course.”
From Thalis to Thoughtful Combos: The Evolution of NH8
Founded in 2010 in Indiranagar, NH8 has served the people of Bengaluru authentic Jaipuri thalis for over 15 years under the leadership of Shivi and Amit. Over time, by closely understanding evolving customer tastes and preferences, the duo reimagined the brand of NH8, which is located in Kudulu now. The new format introduces thoughtfully curated, pocket-friendly combos inspired by the traditional thali concept, making the experience more accessible without losing its essence.
The ambience is stunning and folklorically represented in the form of Rajasthani havelis, catered with original pieces of Jaipur like 300 years old main door — standing not just as an entrance, but as a guardian of everything that lies within; a 30-kg kangura (pinnacle) found its place only after careful thought, its weight matched by responsibility; and every door, window, and carved detail carries the marks of time — cracks that whisper stories, surfaces that remember hands and homes long gone.
All these elements are carefully restored and thoughtfully placed. This is not just decor- it is history accepted and alive! The ambience holds cultural values and traditional beauty, carrying memories and continuity. At NH8, while food is served fresh, the soul is timeless.
This innovative shift — modern in approach yet deeply rooted in their origin and culture — has been widely appreciated.
Conclusion
Today, NH8 is more than a restaurant; it is a successful case study in organic growth. Shivi has proven that a deep understanding of one’s roots, combined with the grit of a brilliant marketer, can create an institution that stands the test of time.
In the heart of Bangalore, Jaipur’s spirit finds its way into every bite.